Ingredients (for 3-4 pers.) 250 g rice noodles 1 cube beef stock 2 beef fillet pieces (entrecôte or fillet) each 2 cm thick (approx. 300 gr) 1 tbsp rapeseed oil for browning 1 bunch fresh coriander 2 spring onions 3 limes 2 chili 1 small ginger root 4 cloves garlic 1 tbsp olive oil 4 tsp sesame oil 2 hands full of baby spinach salt & pepper
Place the water in a large saucepan and bring to the boil. Dissolve the beef stock cubes in it and cook the rice noodles in it for about 4 minutes.
Rub 1 chili & small ginger root on a large wooden board. Press 2 garlic cloves and put them on the board as well. Put olive oil over it & halve 1 lime and press the juice over it. Mix everything with half the lime.
Heat a pan with some rapeseed oil and 1 pressed garlic clove and add baby spinach. Add 1/2 cup of water and simmer for about 2 minutes. Remove the spinach and set aside.
Make two bowls available. Wash the spring onions and cut them into thin slices. Now spread spring onions, finely chopped chili, pressed garlic clove, sesame oil & juice 1 lime on each of the two bowls. Place cooked noodles in the bowl and add 1 ladle of boiled beef stock water. Now stir with the chopsticks. Add freshly chopped coriander.
In a pan, fry the fillet of beef for about 2 minutes from each side until hot & place on the wooden board with the chilli-ginger-garlic-lime-oil-sugo. Cut into fine slices, mix a little with the sugo & serve on the wooden board. Decorate with chopped coriander.
Anyone can now take as many strips of fillet of beef as they like. Vegans or vegetarians can mix the steamed spinach with their noodles. Bon Epi-tit <3